- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1/4 cup strawberry jam
- Move baking racks into the two central positions of the oven. Preheat the oven to 200F/95C. Place parchment paper on two baking sheets and set aside.
- Carefully separate the egg yolks and whites, being careful not to get any yellow into the whites. Use the yolks for another recipe.
- Beat the egg whites in a bowl with either a hand mixer or a stand mixer with a whisk attachment. Whisk at medium-high speed for 2 minutes. It should be foamy and opaque white.
- Continue beating and slowly add the sugar, a tablespoon at a time as the mixer is whisking. Add the salt and lemon juice and beat on high speed for 4 or 5 minutes. Tip in the vanilla and beat for 30 seconds to combine. The mixture should be shiny with stiff peaks. Test to see that there is no graininess and that the sugar is fully incorporated.
- Using one large spoon and one smaller spoon, scoop up some of the mixture and plop it on the prepared baking sheets. Make 10 large meringues or 16 smaller ones.
- Place one teaspoon of jam in the center of each meringue heap. Use a chopstick or knife point to swirl the jam a few times through the meringue.
- Bake large meringues for 1 hour 20 minutes (smaller meringues for 1 hour). Turn the oven off but leave the cookies inside the oven for another hour or overnight. Don’t open the oven door or all your meringue dreams will be shattered.
- Once completely cool, gently peel away the parchment paper from the cookies. Store them in an airtight container at room temperature for a week or in the freezer for 3 months. Do not store them in the fridge because they become soft and sticky.
Keywords: jam-swirled meringue cookies